Food product consisting of a jelly base.



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FOOD IPRdDUOT GONSISTING- OF A JELLY BASE.

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No Drawing.

To all whom it ma concern:

Be it known t at 1, PAGE R. Boms, a citizen of the United States, andresident of the city of Seattle, in the county of King and State ofWashington, have invented certain new and" useful Improvements in FoodProducts Consisting of a Jelly Base, of which the following is aspecification.

My invention relates to food products and consists of a jelly base, or aproduct which may be used as a base for making jelly by combinationthereof with water and sugar under proper manipulation, as by boiling,etc- The object of my invention is to provide a product, to be composedof the most essential ingredients of jelly ,makin v and extracted fromfruits, ingredients w ich under I the ordinary conditions of domesticjelly require and water and are obtainable anywhere 1n making'are ofuncertain quality and proportions, these ingredientsto be in the condition and combined in the exact proportions best adapted for making jellyuponv the addition of water and sugar in designated quantities, therebysubstituting definite and known conditions and materials for uncertainconditions and materials and thus making the results to be obtainedcertain and known, instead of uncertain and doubtful. The eat bulkandweight of materials in; making jelly consist of sugar a uniform andstandard qualit and composition. The constituents of t entrmt used whichare absolutely essential in making jelly, are pectin and an acid,usually tartaric acid or a closely related acid. The

fruit juices used in making jelly must con- 'tain these two ingredients,and may also contain each itscharacteris'tic flavoring ingredients whichgive the jelly its characterlstic flavor. The flavoring ingredients arenot, however, an essential in making jelly, although they are adesirable constituent. It is true of the process of jellfy making, as ofallprocesses partaking o a chemical character, that there is a certainproportional relationship betweenthe various essential ingredients,which. will roduce the best results. Under the conditions present indomestic jelly making, little is known ,as to the proportionsi-of theessential ingredients of the materials being worked upon,

particularly of the pectin and acid, the ingredients which it is mostessential should be present .in the right proportions. The

Specification of Letters Patent.

Application mes October 16, 1912. Serial lfll'c. 726,132.

Patented July 15, 1913.

, process is one of rule-of-thumb, instead of exact measurement andproportion. The strength of the fruit juices used, as Well as theirproportional content of pectin and acid, is unknown. To remedy theseuncerv tam conditions, I propose to furnish a prodnot, to consist ofpectin and an acid, combined-together in the right proportions for jellymaking, this being, preferably, in a dry, granular form and adapted,when combined with a, definite and specified volume ofusugar and waterand heated, to produce J y- 9 pectin is developed and made available, bycooking the fruit/ and the acid is provided. by the acid which iscontained. in the fruit. The amount of pectin and acid'contained in thefruit varies with the kind of'fruit' g and its condition. If these "arenot present in approximately the right proportions and are also combinedwith the rightamount of sugar and water, then the jelly will not form oris of an inferior quality, or the quantity so is not what should havebeen obtained. AS. a substitute for this uncertainty I combine pectin,obtained by extraction from fruits,

and reduced to a dry, granular conditioni of a uniform quality andcomposition, 1m

which no ingredient is resent in a wasteful excess. The acid w ich,inthe resent state of the art seems preferable for t is use, is tartaricacid, the same being produced from fruits and being a large constituentof the fruit acids which act in makin jelly from fruits. It is also ofwholesome c aracter and could hardlybe consideredas an objectionableingredient or adulterant.

. As a substitute, either in whole or in part, 0

for the water, fruit juices may be used, which will give the jelly theflavor of the fruit. Or any artificially prepared flavor may be used. g

The proportions of pectin and acid is quiredfor. making jelly are twoparts by weight of pectin to one of tartaric acid. Of

this mixture, a portion consisting of one third ounce of pectin and onesixthounce of tartaric acid, or a combined weight of no one half ounce,is placed in a quart of water and allowed to stand for a short time, say

In ordinary domestic jelly makin the w an hour, until thoroughlydissolved. It is then boiled for a short time, say about ten minutes,when three quarters of a quart of sugar, or one and ahalf pounds isadded and the boilin continued until the usual jelly tests may eobserved. At the time ,of adding ,the sugarthe desired flavoringmaterial may be added. If this flavoring material consists of fruitjuices, the character of.

. volume 'to not be reduced, although the sugar content should beincreased. If, however, the juices are such as are known to be deficientin pectin and acid, or of either of these, then'they should beconsidered only as a partial substitute for the water indicated, theextent of the substitution depending upon the deficiency of the juice inthese essential ingredients.

By the use of this jelly base, anyone, any-.

where, may be able, by fol-lo g simple directions, to make an excellentje y. The volume and weight of the jelly base is insignificant as comared with the volume and weight of the elly product. It is also in .aform in which it may be kept.indefinitely and easily transported topoints where it would be impossible to transport manufactured jelly. Theprocess is also so simple that any one can carry it out. By the use ofhalf an ounce of the jelly base approximately three and a half pounds ofjelly may be made. It also reduces the process to one of scientificcertainty, instead of one full of uncertainty, in which guess presentstate of the art.

work and rule-of-thumb are the principal guides. Its use will. save agreat deal of worry and prevent waste of a large amount of material.

Other acids than tartaric acid may be used, but tartaric acid ispreferred in the Its action upon the pectin to produce jelly is rathermore favorable than other available acids, it is wholesome, cheap andeasily obtainable in .a uniformity of purity which makes it re liable.

artificial flavor might be combined with the dry elly base, but I preferto omit this from the standard product.

What I claim and desire to atent is:

1. A jelly base consisting o pectin and an acid in dry granular formmixed in the proportions requiredto make jelly.

2. A jelly base consisting of pectin and a vegetable acid in dry formmixed together in the proportions required for making jelly.

3. A jelly tartaric acid in dry form mixed together in; the proportionsrequired for making jelly.

.4. A jelly base consisting of ectin and tartaric acid mixed together int e proportions of two parts by weight of pectin to one part of thetartaric ac'i v 5. A jelly base consisting of a mixture of pectin andtartaric acid in dry, granular form, in the proportions of two parts byweight of ectiii and one part by weight of tartaric ac1d. p

In testimony whereof I have hereunto affixed my signature at Seattle,Washington, this 11th day of Dctober, 1912.

PAGE R. BOYLES.

Witnesses:

, I'IENRY L. REYNOLDS,

WM. SPUREK, Jr.

base consisting of pectin and I

